Teff Focaccia

I’ve been experimenting a lot with vegan and gluten-free bread-making recently. Some recipes work beautifully, others need quite a bit of work before I can say I feel like they are shareable. That sometimes means we’re eating dense, hard bread for a week! But this lovely recipe for teff focaccia… this was just gorgeous. And so quick and easy! I based the recipe on one in Jennifer Katzinger’s Gluten-Free and Vegan Bread book, however made a few changes to make the recipe work for me.

Preheat your oven to 425 degrees Fahrenheit and put an oven-proof container filled with water on the bottom shelf.

Prepare a large baking tray by lining it with parchment paper or greasing it lightly with olive oil and flouring the bottom.

Add 1 tbsp yeast and 1 tbsp of coconut palm sugar to 1 cup of warm water and set aside to allow the yeast to activate.

Combine 1/2 cup of water with 2 tbsps flax seeds and using a blender or hand blender (preferable), blend together until the flax seeds break down, absorb the water and create a nice egg-like goo. Set aside.